Prep 10 mins
Cook 30 mins
An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.
MERLOT SHALLOT DRESSING
- 1 large shallot, finely minced
- 2 cups light red wine
- 1⁄4 cup red wine vinegar
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 3⁄4 cup olive oil
- salt and pepper, to taste
- 5 ounces mixed baby greens
- 1⁄2 cup gorgonzola, crumbled
- 1⁄2 cup walnuts, toasted and chopped
- 3 slices smoked bacon, cooked and crumbled (omit for vegetarian version)
- 1 pear, cored, and chopped (can peel if desired)
- Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
- Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
- In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
Wonderful salad! I'd serve this as a light lunch, with great Continental-style bread and a glass of chilled white wine. I made it as given, except I used less than 2 cups of red wine. I did use a merlot because it was available! Usually a cook is a little lazy to boil down a sauce, but this one is really worth it! I suggest tasting the sauce: I do think it needs more brown sugar than the recipe says: I had to add sugar, because the sauce was a bit acidic. I roasted/toasted the walnuts in the same pan in which I fried the bacon. All in all, this is a great salad, and more worthy of being served as a light meal, rather than as a side salad. Thanks, FolkDiva, a great recipe!